Blueberry Lemon Cake
Im not gonna lie your girl has a huge addition to chocolate. The amount of dark chocolate I consume in one day is mortifying… but we all have our thing right??? Right? So when it comes time to have a treat or bake something my go to is usually something that has chocolate in it. But let me tell you this cake is some kind of delish… so good to make this chocolate loving girl crave it. My Grandma skated me to make her this cake one year for her birthday and it was then requested every year after that. The home made lemon curd is the perfect combination of creamy and tart. Pair that with the sweetness of the blueberries and a cream cheese frosting and it is one decadent dessert.
Pre heat oven to 350.
In a bowl add the flour, salt, baking soda and baking powder. Whisk to combined.
In a mixing bowl fitted with a paddle attachment add the softened butter and whip until lighten in color. Slowly add the sugar and continue to mix.
Add in the eggs one at a time
Pour the lemon juice and zest in and mix until incorporated.
In two parts add 1/2 the flour mix and half the milk and combined slowly. then repeat.
Remove mixing bowl from the mixer and add in the blueberries. Slowly fold the berries into the batter.
Grease three 9inch cake pans and line with parchment. I love these pre-cut cake pan liners; they are a huge time saver. Once my pans are prepped, I equally split the batter between the three pans and place them in the oven.
Bake the cakes for 40-50 minutes until a cake tester comes out clean. Let cakes cool before removing them from the pan. Run an off-set spatula around the edge of the pan to release the cake. I like to place my cake on a cardboard round to assemble it. I will place my cake upside down on the round, so the parchment circle is on the top of the cake. I do this to help the cake from drying out while I frost it. As I add the layers I'm frosting, I will one-by-one remove the parchment paper.
Cream Cheese Frosting
8 oz Cream Cheese softened
1 cup Butter softened
1 tablespoon Lemon Juice
1 teaspoon Lemon Zest.
4-5 cups Powder sugar (Start with 4 cups and build up to 5 if you need to.)
In a standing mixer, beat cream cheese on high for 3-5 minutes until it's smooth and creamy. Adding the butter and vanilla, continue to mix on medium speed until combined, another 2-3 minutes. Slowly add the powder sugar a little at a time until it's all incorporated.
I use a cake wheel to help me assemble and frost my cake. I will place my first layer on the cardboard round on the cake and turn the wheel as I go. Remove the parchment circle from your first layer. I like to fill a piping bag fitted with a plastic coupler full of frosting and pipe a circle around the outside edge of the cake. This will create a barrier so the lemon curd will not come out.
Add about 3/4 cup of lemon curd in the center of the frosting circle. Spread the lemon curd out evenly to the edges of the frosting and repeat on the next layer.
For the top layer add a large scoop of the frosting to the top and using a off set spatula spreed the frosting out to the outer edges of the cake.
For this cake I like to leave the layer open to see the blueberries in the cake. You could also frost the whole cake if you prefer.
I top with a handful of blueberries in the center.
You are now ready for the ladies who lunch. This cake is the perfect accoutrement to any spring party or gathering.
Cheers Babes
XOXO
